James Beard Foundation Chefs Boot Camp for Policy and Change
What is the Chefs Boot Camp?
The Chefs Boot Camp is a multi-day educational retreat. Each Boot Camp is held at different locations across the country. Participants receive policy and advocacy training while learning about important issues, challenges, and opportunities facing our food system.
The Chefs Boot Camp for Policy and Change has created and empowered chefs that are now equipped to advocate for the changes that they way want to see in our food system.
“In addition to the connections I made at boot camp, I was able to hone an essential set of advocacy tools that will allow me to be more efficient with my mission-based work. Learning to feel more comfortable with the language of that world, the effective approaches to policy-making and advocacy, and having a clearer understanding of how those systems work, makes me feel more confident and clear-headed about how to address issues I care about.”
- Evan Hanczor, Egg, Brooklyn, NY
Why chefs? Why you?
Chefs have experienced growing celebrity across the country. With social media, a simple tweet or post can reach thousands.
Trust in chefs and the culinary industry is high, and it is increasing.* When you speak to food systems issues you are passionate about, people listen. You can be a driver for a better food world.
What you’ll learn at the Chefs Boot Camp:
- The ins-and-outs of passing legislation at the state, local, and federal level.
- The best ways to use Facebook, Instagram, and Twitter to advocate for issues you care about.
- Ways to create and build a relationship with your local How to build a campaign to advocate for food system changes that are meaningful to you.
Most importantly, you’ll be part of a growing group of chefs and experts you can rely on for support and advice as you start (or continue) your journey as a chef-advocate.
*Based on findings from 2011/2012 Edelmen PR national surveys.
Background Information on Food Waste
At the upcoming Chefs Boot Camp we'll be discussing the issue of food waste and using it as a tool to explore advocacy and media strategies.
The ReFed report provides an excellent background on food waste in the United States. Please take the time to check out the report, which can be found here.
Paws Up Boot Camp Schedule
Sunday, May 22
12:00 p.m. - 5:30 p.m.: Arrivals & Check-In
5:30 p.m.: Property tour
6:30 p.m. - 7:30 p.m.: Welcome Reception
7:30 p.m. - 9:30 p.m.: Family-Style Dinner
Monday, May 23
8:00 a.m.: Breakfast
8:30 a.m. - 11:30 a.m.: Advocacy Training Session
11:45 a.m. - 12:30 p.m.: Lunch/Break
1:00 p.m. - 3:30 p.m.: Training Session: Food Waste
3:30 p.m. - 3:45 p.m.: Break
4:00 p.m. - 5:55 p.m.: Butchery Demo and Tastings
6:00 p.m. - 8:30 p.m.: Cooking Time in the Kitchen
8:30 p.m. - 12:00 a.m.: Collaborative Dinner with Live Music
Tuesday, May 24
9:00 a.m.: Breakfast
9:00 a.m. - 12:00 p.m.: Recap & Next Steps
12:15 p.m. - 5:00 p.m.: Departures
As a tool for understanding how policy and advocacy work, at this Chefs Boot Camp we’ll focus on the food waste.